We recently had guests travelling from interstate to attend our pasta making workshop at Relish Mama. The male partner phoned me out of the blue the week earlier to see if we had any cooking classes running specifically on the 18th March as this date was his partners birthday and he was surprising her with a cooking class so they could do something fun and different together. The brief was that she was a real foodie and had a real thing for Italian food. This was fete at work here people. The two of us were like giddy school girls – a hands on pasta class running smack bang on her birthday. I could feel our high-fives and fist pumps down the phone lines. Neither of us had ever met or chatted before but the ‘planning chat’ pre class was a lot of fun and after telling me how much he loved this girl and that he would arrive by limousine to us a few minutes before start time, I found I too was getting swept up in the romance. A cake was in order. Something special to be shared at the table as a surprise for her birthday. After the guests had carb loaded on about 7 varieties of pasta and accompanying sauces, something lighter would be needed. This cake below is what I made to share. It was a huge hit – so much so that I didn’t get to try it but I have made it a few times since – always slightly different in presentation but it is absolutely beautiful. It has a lightness and sweetness that is well balanced and the tartness from the pomegranates as well as them shining on the cake like jewels is (for me) a thing of beauty. When out of season, feel free to leave them out or substitute for candied orange or lemon segments or simply serve with orange segments tossed in a little sugar syrup (maybe spiked with a little orange blossom water) and some additional yoghurt.

Feeding people is what I love. This was a very special class with very special guests and one very special cake. Needless to say – I love my job !

Place the pistachios in a blender or food processor to grind them to a fine crumb.

Place sugar and oil in the large bowl of an electric mixer. Whisk for 2 minutes to dissolve the sugar. Add the eggs followed by the vanilla extract. Add the yoghurt and combine well. Fold in the flour, baking powder and ground pistachios.

Pour mixture into the prepared cake tin and bake for 45-50minutes or until your skewer comes out clean. Leave in tin to cool for 10 minutes and then take out of tin and cool completely on a wire rack.

To prepare the icing, sift the icing sugar into a bowl and blend to a smooth paste with the yoghurt. Pour icing onto cake and smooth it out and down the sides using a spatula (I usually take the lazier approach and let it drip down the sides which also looks quite lovely).

Allow small droplets of pomegranate juice to fall on the cake. You can let it find it’s own style or if you prefer to be more in control, use a toothpick to swirl loosely and gently to form your own pattern through the icing.

Scatter pomegranate seeds and roughly chopped pistachios on top of the cake and around platter to decorate.

This delicious frozen berry cake is light & refreshing and the perfect dessert to serve Christmas day (along with a feast of other dishes too or it just would’t be my family Christmas table without waaaaaay too much food and waaaaaay too much choice).

I usually make 2 of these as it keeps beautifully in an airtight container for up to 1 month in the freezer. Perfect for those post Christmas catch up’s and warm summer nights.

Line the base of a 26-28cm springform cake tin with baking paper or greaseproof paper.

Pour biscuit crumbs into a bowl and add the coconut, cinnamon and melted butter. Stir well to combine. Press firmly in to the base of the cake tin. Refrigerate with you make the filling.

Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in a clean dry bowl of an electric beater. Beat on high for 6-8 mins until mixture is very thick and fluffy and the sugar is dissolved. You should not feel any gritty sugar (test by rubbing between your fingers) after this time. Spoon over chilled base, smooth top, cover with baking paper and freeze for at least 4 hours. Will keep in airtight container in freezer for up to a month.

For the berry syrup :

Berry Syrup
Makes approx 2 cups

This syrup can be used in cocktails and as a tangy sauce for desserts. It can be swirled through yoghurt or ice cream and drizzled over a knock out chocolate cake. A very handy thing to keep in your fridge. This syrup will keep, covered in the fridge for up to 10 days.

3 cups frozen berries
½ cup caster sugar
2 tablespoons of water

Put the berries in a saucepan and add the sugar and water. Bring to a simmer. Remove the saucepan from the heat and press the berries through a sieve or mouli to extract the juice and remove the seeds.

One of my little ladies is home sick today which of course, means I am home too. Setting her up for a rest this afternoon and setting myself up to work nearby and I am quickly interrupted and told these biscuits are what will assist in her speedy recovery. I thought of chicken soup but who am I to argue.
These are a buttery, crumbly, sweet sensation and I think she might be right, they are also a comfort. Needless to say, the work list for me has grown but I have one beautifully happy and smiley girl and so now these biscuits are a gorgeous reminder that sometimes, things just need to wait.Almond butter biscuits

Using a blender or food processor, whizz up the blanched almonds to make your own fresh almond meal (this does make a delightful difference).

Using an electric mixer, cream the butter with the sugar and the vanilla. Sift the flour and salt and add the ground almonds. Blend these ingredients gently into the creamed mixture to form a smooth dough.

Shape in to biscuit balls that are roughly the size of walnuts. Place on baking trays and bake for approximately 13-15 minutes or until firm and lightly coloured. Let the biscuits stand for just a few minutes and whilst the biscuits are still warm, roll them in the icing sugar.

Just a quick but cheery post today ……why……….. because we are all quick and rushing that little bit too much this pointy end of the year and the ‘cheer-y’ is because……….well it is Christmas and I think you all know by now that I do love a bit of cheer come Christmas. I have been told that I am one of those annoying people who just love Christmas. ‘annoying’ – nice huh!

I made my first batch of mince pies this week. These babies are my weakness – all that sweet buttery, melt-in-your-mouth pastry with that boozy and punchy mince filling. I cannot stop at one. Oh no-sir-ee, I cannot. According to folklore, eating a fruit mince pie on each of the 12 days of Christmas brings wealth and prosperity. Let’s just say I ‘m on track to become a multi-millionaire come December 25th.

If time allows, make your fruit mince in advance and store, until ready to use, in the fridge. This sweet pastry is sensational (not just for fruit mince, of course) and will keep refrigerated for up to 1 week and it also freezes beautifully for up to 1 month. You can even blind bake the pastry cases and store in an airtight container ; perfect for filling with whatever your heart so desires (lemon filling is a bit of a treat). Enjoy these fruit mince pies and remember, with each one enjoyed, you are inching your way a little closer to your million.

I hope you all have a happy and not too stressful lead up to a very special Christmas day. Add a little more spirit to your mince filling if you are feeling the stress – it’ll be sure to help put the Merry in your Christmas.

To make the fruit filling, place the apple, sultanas, candied peel, currants, almonds, lemon zest and juice, sugar, mixed spice, cinnamon, butter and sherry in a bowl. Mix well, cover and refrigerate for at least 24 hours.

Preheat the oven to 180oC. Roll out the pastry until 2mm thick. Cut into 7cm rounds by using a cookie cutter. Place pastry in shallow patty tins. Place 3 teaspoons of fruit mixture in each tart. Cut stars, Christmas trees, hearts or criss cross strips of remaining pastry and place on top of the fruit mixture. Brush with the egg, sprinkle with the sugar and bake for 15 minutes or until golden.

Store in an airtight container for up to 10 days.

*** A sublime sweet shortcrust pastry : Process 330g plain flour with 100g icing sugar and ½ lemon zest and ¼ teaspoon fine sea salt and blitz for a few seconds. Add 180g cubed and very chilled butter and whizz in a food processor until the mixture resembles fine breadcrumbs. With the motor running, add 1 egg yolk and about 70ml iced water to form a dough. Knead lightly then wrap in plastic wrap and refrigerate for 30 minutes. Roll to 2mm thick. This makes 700g of pastry.

If using store bought fruit filling: If you buy a good quality fruit filling, add a little fresh lemon juice and grated granny smith apple before spooning into the tart cases…………………………..

Some days you just know you are going to get winded. You eyes adjust to the light, to what day it is, to what lies ahead and some days, you are prepared for it. On other days, like today, it comes as a complete surprise….. punched, wounded, winded and all before 9am. When you are winded, it is so hard to stand up straight. So hard to pull those shoulders back. I feel like that now and so I write……….knowing this is what always helps me.

The kids all went back to school today. Not all of them wanted to and nor did I want them to but it’s all part of the gig…all something we need to accept, embrace and march forward (hopefully), with enthusiasm each term. I think we all love that break in routine, in fact, we cherish it. Our house is a little crazy. It’s a ‘good crazy’ but crazy just the same. One of my girls put her brakes on today. All very last minute and with no orange warning light for me beforehand – I was caught off guard. I was actually secretly waiting for another of my little ones to hold all limbs against the classroom door frame but no, she just cruised on in by herself (maybe they know there is only so far you can push a Mother!). I was trying to do the ‘good Mother’ thing and spend a moment in all three of their classrooms this morning. I don’t know who I was kidding – that never happens and I’m lucky if I even get to press my face up against the glass of the second class room as it closes in my face by some small child, doing his or her job, as ‘door monitor’ not yet appreciating that it kills a Mother if she hasn’t been fair……hasn’t kissed all three….hasn’t spent equal time with them all. “I’ll be first to yours tomorrow” I might mouth through the glass, hand on heart with 26 children looking at you like you are a freak. I don’t care – they might be the same one day. I was winded by a child desperately wanting to stay with me…..telling me she’ll start tomorrow and that she would spend one more day with me. I know a lot of you have been through it. I know it doesn’t sound like a big deal. I know she will be okay and I know that right now she will be happily playing with her friends on the school yard whilst I am still finding it so hard to stand up straight, to get on with my work day, to slowly but surely, ease my shoulders back.

This Mother gig is THE best gig I have and will ever have but it is also, by far, the hardest. I remember looking lovingly at my Mum as a child and admiring her and thinking how lucky I was to have someone who loved me so much and who had the answers. My Mum knew exactly what to do at exactly the right moment and I now know that my girls think exactly the same of me. It still surprises me that this gig is all ‘on the job’ training and quite a lot of trial and error. It is all about trusting your gut, loving like you have never loved before and making sure they feel that love at every single moment – even if, at that moment, I am screaming at the top of my lungs. It’s about hugging them tight, being so strong, holding back your tears and telling them they need to walk through that door. They need to be brave. I need to be brave. Half an hour later, I leave the class room. What a beautifully understanding teacher she has. I changed tact – I didn’t rush (not usually something that comes easily for me) and I held her hand until she was ready to let go. I was late for my 10 o’clock meeting and they had to take me as I was, in my jeans, not my business attire and with eyes that I am sure they knew had suffered a hard blow. I am sure they knew I had been winded.

Work will be messy today and already off to a very delayed start. I am lucky that I am free to work in to the night tonight as I already plan to whip up and share their favourite dessert with them when they come home to give us an excuse to sit and catch up. To see them smiling……. I cannot wait for that.

Eton Mess is delightfully simple and celebrates the sweet strawberries that are in season once more. The meringues are hard on the exterior and soft and wonderful on the inside – it is not lost one me that the former is often how a child might see their parents but as they grow, they will discover that it was all a façade and there is a soft and wonderful middle ………just like a child’s.

Eton mess – ready and waiting for my gorgeous girls

Strawberry Eton Mess
Serves 6

6 large meringues (store bought or recipe to make your own is below)
1 ½ ups of lightly whipped cream
3 cups of strawberries or use a mix of strawberries and raspberries
2 tablespoons of caster sugar

Half the strawberries or thickly slice any extra large ones. Put in a large bowl with the raspberries (if using) and coat with the sugar. Give a good mix by hand or spoon as you really do want the berries to break down / macerate. Cover & place in fridge to macerate for an hour.

Lightly whip your cream and store in the fridge.

To assemble, break the meringues into large pieces and then fold in the whipped cream. Gently fold in the chilled berries. It should just be rippled together rather than perfectly blended. Pile in to glasses or small bowls and serve.

You can make this up to an hour in advance but any more than that and your meringue will be soggy.

To make your own meringues:

Homemade meringues

3 egg whites
1 cup caster sugar

Preheat oven to 120oC.

In a very clean & dry stainless stell or copper bowl, whisk your egg whites (I use electric beaters) until they hold soft peaks. Now add half od the sugar and whisk to blend well with the egg whites. Add the rest of your sugar and whisk until the mixture is glossy and holds stiff peaks.

Line a baking tray with baking paper. Dollop (or pipe) tablespoons of the meringue mixture on the baking trays. Place in the oven for 90 minutes and then remove from the oven and gently turn the meringues upside down to cook a further 20 minutes. Remove and allow to cool completely. Meringues store very well in an airtight container and away from heat and moisture.

I am writing this all in a bit of a hurry. Why? Well it’s certainly not because I don’t want to write this, I adore my time at my desk. Writing always feels like such an indulgent treat for me. I have ‘my pace up’ because my Mother & Father In law are, quite literally, about to arrive on our door step from Tasmania & well, there is a little bit to do. I had a really frantic work day – really frantic (we all have them) but echoing in my head, for the most part, was what our youngest daughter ‘Ettie’ hollered to me as she gave me one of the best kisses she could muster as she said good bye for school this morning…….”Mum, don’t forget to cook Ma and Pa something sweet. They like to have something lovely with their cup of tea”. You know what, she is so right. They do indeed but this came from nowhere, well that’s not entirely true – this came from Ettie’s heart. I am sure she didn’t receive any secret phone calls from her Grandparents with special requests (I don’t think she did!!) and of all the people in our life, it is both sets of our parents that would never expect or want us to go any trouble for them but of course, it is people like this that make you want to go the extra mile. Do I iron sheets? Never! But I have for them. Fluffed up their pillows – you betcha! I guess though that it comes to no surprise to you that the one thing I really love to do for them is to cook them something lovely. Something that lets them know I really love them. They are not foodies and no this is not me being awful, this is me, maturing and realizing that not everyone in the world thinks about dinner as there are eating breakfast! My Mother and Father In law would be happy and grateful for the simplest of dishes and I do mean that – they would be sincerely grateful and all the while telling me not to go to any more trouble. I know I am blessed to have married in to this loving family all those years ago and I think we ‘get’ each other more and more as the years go on and I have such a respect for them and their love for us and each other. There is a whole host of stories I could offer up here that would make you appreciate them and possibly fall in love with them too. Like a few years back when my Mother In law donated her kidney to my Father In law – a major operation that 100% saved his life. They were one of the first successful kidney donor operations of it’s kind in Australia where the donor was not a blood match. I wont tell you any more because they will tell me that I have gone to too much trouble. Fussed too much over them. Just take my word for it, they are good folk and this is my something lovely that they can enjoy with their cup of tea. I hope they and Ettie are pleased.

South American truffles

South American Chocolate Fudge truffles
aka – Mother and Father In law Chocolate Fudge Truffles

These are full of the good things – real ingredients. Just the way I like it!

Pour the condensed milk in to a heavy based saucepan and add the cacao and butter. Stir over a medium heat to combine and until it starts to simmer. Add the chocolate and then reduce the heat and stir continuously for 10-15 minutes until thick and very fudge like. If you don’t keep stirring, your fudge will stick to the bottom of your pot and likely burn. Spoon onto a heatproof tray or silicone mat and set aside for 10 minutes at room temperature before transferring to the fridge for 15 minutes. Either break off or scoop pieces of the fudge and shape into balls before rolling between your palms to form circles. Roll each ball in the delicious chocolate sprinkles. Keep in the fridge for up to 3 days but bring them back to room temperature (approx. 15-20 minutes out of the fridge) to really appreciate the full flavor or these little gems.

I was part of a Greek Seafood feast yesterday and it was truly gorgeous. The weather was a little wet and miserable earlier and then, almost by some divine miracle, the clouds floated away and we were left with blue skies and sunshine which filled the room with amazing warmth and a lovely feel for the whole afternoon. Carol from the Greek food Odyssey came to work her magic here at Relish Mama cooking classes. Carol’s food is relaxed, very home style, lot’s of love involved and she always rouses a laugh. Our 11 guests arrived at 11:30am and over the three hour cooking class we cooked Saganaki me garides (Prawn Saganaki), Psari Plaki (Whole baked fish -3kg of snapper at that – in a rich Greek tomato spiced sauce) and Midopilafo (Rice with Mussels and fresh herbs). A Mezze platter was also enjoyed earlier and the chargrilled eggplant was the star of that show! Unfortunately, it was not captured here on camera. Turns out the guests had worked up a quite an appetite and how could they not given the smells that were wafting from that kitchen!

Our guests said their goodbye’s after a lovely lunch. They left well fed, loaded with new recipes and all had a smile on their faces. The only thing missing was a little Zorba the Greek in closing (next time!!!). My spirits were high, I bid farewell to gorgeous Carol and the sudden urge to cook some Greek biscuits was suddenly far more overwhelming than my urge to clean up from the aftermath of the class. Delay tactics at their best.

This Greek biscuit recipe was given to me by a lovely lady named Eleni, about 2 years ago. Eleni had attended a private cooking class here. It was a Hen’s luncheon and Eleni was the the future Mother in law of the bride to be. Eleni and I got talking about the delicious sweets we have cooked and loved over the years and she spoke of these glorious, melt in your mouth Greek biscuits. I guess she saw the eyes rolling back in my head and was witness to my drooling as the following week, she called in with a batch of these Greek biscuits and the handwritten recipe to go with it. They are wonderful, delicate (be warned) and melt in your mouth. They are the treat of treat’s! I cooked myself a mere 36 or so late yesterday afternoon and they went down perfectly (NO!!! not all 36 of them). They were still warm and I enjoyed them out on our back deck, biscuit in one hand, cup of tea in the other, sun streaming down on me but more to the point, with my back to the dishes! It was quite the moment!

These biscuits do not contain almond meal like many Greek biscuit recipes so they can be snuck in to school lunch boxes to put a little pep in your little tike’s step – they will feel the love, I am sure. I must warn you, they do not travel well. They are delicate and to avoid tears, protect them well. A measly paper bag will not do the trick here and trust me, they are worth every bit of gentle love that you give them. Olive oil replaces butter as the fat in this recipe and no eggs required (don’t let that fool you in to thinking I have given up working on my husband for our very own backyard Chook’s which we have spoken of, with such positivity in the past).

Greek biscuits with olive oil and honey

Greek biscuits with olive oil and honey

Makes approximately 36
Will keep stored in an airtight container for up to 1 week

Sift the flours, spices and salt into a bowl. Tip these dry ingredients into a food processor with the butter and whizz until it resembles breadcrumbs. If you do not have a food processor, you can achieve this by rubbing the chilled butter in to the flour using your fingertips until you achieve the same effect.

Add the orange zest, juice rose water and gradually add the olive oil. Add the sherry if using. Combine and turn on to a floured surface to knead for approx 5 minutes. You could also do this in your food processor if you have a dough hook.

Take dessertspoon sized pieces of dough and either roll them into balls or shape them in to crescent moons – I often do both. Place on baking trays and bake for 13-15 minutes or until golden. Allow to cool slightly on the trays before dipping in to the honey syrup.

To make the syrup, place the honey, water and spices in to a small saucepan and heat. Stir until boiling, lower the heat a little and allow to simmer for 1-2 minutes to thicken and intensify in flavor. Take off heat and allow to cool for a few minutes.

Now, this is the tricky bit…….I take one biscuit at a time and gently dip the underside of it in the warm honey syrup. I then place this on a spoon and with another dessert spoon, I scoop up a little more of the syrup and drizzle it over the top to soak in to the biscuit. Do this over the bowl so that any syrup not absorbed can flow back into the bowl and be used on the other biscuits waiting patiently in line. If you cannot be bothered with the syrup, they are also great with a really good smothering of soft icing sugar.

Our beautiful Ava (photo taken by www.tamaraerbacher.com & not one of my 'not so skillful' shots that I bless you with hereafter)

Ava is ‘my middle girl’. In very typical ‘middle child’ style, she tries to please and to keep the peace. She is one of the most thoughtful people I know and this is not me, gloating as a Mother (although I am), this is me, writing with much pride, that she is one of the most thoughtful people I know. She teaches me a great deal.

I watch from a distance as she will give up a toy or pen or notepad, to avoid an argument in our house and says nothing nor expects any praise. I watch from a distance as she goes to help her little Sister, still struggling at times in her first year of school, to remember that Pyjama pants are not required under her school dress! I watch from a distance as she covers our strawberry plants, each morning, to ensure the birds don’t beat us to these juicy, sweet red gems. Nothing from Ava says ‘applause please’ in fact she would loathe it which is why everything she does, from that huge heart of hers is so mega special.

Some of the regular guests we have that come to Relish Mama often enquire after our girls. It is special to have this relationship with friends who keep coming back. Some have enjoyed Ava’s recipe’s in the cooking classes they have attended and they have loved it – the dish and her ability. She has the natural ability to throw ingredient’s together and it works. On occasion, one of Ava’s recipe’s feature’s in our cooking class ‘Mid week Inspiration’. It is her lamb cutlet and rosemary recipe. Here is the blurb that is printed with the recipe to give our guests a little info on how this simple dish came to be :

“We have three beautiful daughters all of whom just love to cook. Ava, cooked this dish about a year ago when it was her turn on the pan’s. She had me mesmerized & jumping for joy, all at the same time. She worked with such speed & she literally threw the ingredients in to the pan. Rosemary came from the garden (roots and all) & stock was thrown in straight from the freezer (apparently you don’t have to defrost it first!!!). It was a hit & is now cooked often & enjoyed immensely as one of our family meals.”

This lamb dish of Ava’s is beautiful, uncomplicated and doesn’t scream applause. It is comfort and it is delicious – it is my middle girl on a plate!

When Ava was still home with me, before she started school 3 years ago, we had a lot more time to cook together. Ava often wanted to ‘whip’ up something for Grace to come home to after school (the apple doesn’t fall far from the tree). This recipe became known as ‘Ava’s coconut slice’. It can be thrown together in 5 minutes and all you need is a bowl and a wooden spoon. It is the perfect slice for kids to cook and it always gets a round of applause from her Sisters, whether she likes it or not. I love this moment because this causes a wee little raise on the outer edges of her lips and then slowly but surely, we see that magic smile of hers. She has done it! She has made everyone happy and she has kept the peace – God love my middle child!

Get a baking tray that is approximately 20 x 30cm & line it with baking paper.

Melt the butter in a microwave safe bowl & reduce the power level on the microwave so it is around 30-50%. Do it for 90 seconds & check it but you may need to put it in longer if not completely melted.

In a large bowl, mix the desiccated coconut & sugar together & then add the melted butter & eggs. Stir to combine. Add half the chocolate & mix gently. Pour & press the mixture in to your lined tray. Top with the rest of the chocolate & also the raspberries & gently press them down in to your on your slice.

Cook for approximately 20 minutes or until firm & then leave in tin to cool for about 15
minutes. Cut into little rectangles & transfer to a wire rack to cool further before eating.

Mixing the ingredient's with a little love

My turn ! (it's the only way I can keep taking picture's of her)

Here come the raspberries for Ava's lovely coconut slice - note the thoughtfulness….one of her sister’s doesn’t like raspberries (impossible but true!)

Most of you would know the love affair that I have with a good brownie. I also know a young girl who could possibly ‘pip me at the post’ with her adoration for the perfect brownie. This lovely girl usually comes to our home and shares afternoon tea with our children at the start of each week. On the day that she comes, they have all taken to chanting (very loudly, I might add) ‘BRROOOOWWWWNNIEEE’! I often question why I find myself whipping up a brownie, pre school pick up, in a mad rush on these particular days when it is all so busy (even without the brownie cook up!). The answer is simple. I truly do love cooking for people and I especially love cooking them the things that I know they will really truly love. Can you imagine the reaction I would get after their deafening ‘BRROOOOWWWWNNIEEE’ chant if I presented them with an empty brownie tin and just the fruit platter ? I’d be stoned! Of course, I do insist they eat the fruit platter also but then this often back fires with “I ate 3 pieces of fruit so does this mean I can now have 3 brownies”? !
Last week I risked the stoning. They like familiarity these kids. They all sat up at the bench & before they could let it rip with their deafening brownie call, I presented them with this platter (above). One of my daughters looked gob smacked and said “Ooohhh, that’s brave Mum! She’s here for her Monday brownie”. So funny! After the initial shock and dismay, they added one of these foreign treats to their plates (poor deprived children aren’t they!). Silence….. chewing….. more silence and then finally….. their eyes took in each others and…..da-dah! ……………Big smiles! Really big big big smiles!

I hardly dared to be that different. It was a version of a brownie after all but just that little bit different to the one they were all now fixated on. They had another… and another and then I was aksed by one of my own ” so does this mean I can skip the fruit platter today given these had raspberries in them”! – Close my little friend but no cigar this time!

I wonder how many weeks I will find myself making these little treasures before I dare mix it up for them again?

Melt the butter in a saucepan over low heat and then add the chocolate. Stir continuosly until the chocolate has melted and combined with the butter. Set aside to cool.

Place sugar, eggs and vanilla in a large mixing bowl and mix with a wooden spoon. Stir in the cooled chocolate mixture. Grab a metal spoon now and gently fold in the flour, baking powder, cocoa, raspberries and chocolate chunks. You need to use a folding action here rather than to stir.

Spoon the mixture in to the mini muffin holes until about ¾ full. Try to make them all fairly even in size. Bake for approximately 18-20 minutes, or until just set when the top is pressed lightly. The brownies will still be a little bit wobbly. This is okay. The melted chocolate will set and firm as the brownie cools. Leave in muffin tins for 10-15 minutes and then place on a wire rack. Dust with icing sugar, to serve.

Please note, frozen raspberries are definitely best here as fresh will go end up a little mushy.

I’d so love to hear what you think of these. Give them a go at home. They are definitely just that little bit addictive! Enjoy!

Every school holidays, we have many many children walk through our doors for our ‘Relish Mama’ school holiday cooking classes. Wow they are busy but oh so beautiful. So many of these kids come back each term break and after three years, many of us know each other quite well. We have a lovely chat & ‘catch up’ about all the things that have gone on since we last saw each other. These school holidays, the children had all sorts to share. Trophies were bought in to show, news on karate belt advancements, aprons that had been made by ‘grandma’, very sad news of family pets who had ‘moved on’ as well as what they have been enjoying to eat and trying out in the kitchen. Whilst we are chatting, Gina and I are gently guiding and offering lots of tips and techniques for the delicious dishes and treats we will soon share together at the table. It is such a lovely way to cook!

These past school holidays, the kids were busy and cooked some dishes and learnt some techniques that even we adults may still struggle with. On the menu was my bolognese, a perfectly seasoned bechamel sauce, lasagna, a ‘real’ hot chcolate as well as some very simple chocolate truffles. The truffles were a great ‘finale’ and a fabulous reminder that to enjoy good food and good flavours, quality ingredients and simplicity are the key. These chocolate truffles are simply really good quality chocolate with cream. No preservatives, nothing fancy but they are loads of fun to make and pure joy to eat.

Enjoy!

Chocolate truffles

These contain cream and there are no preservatives, which is fab, so they are best stored in fridge and eaten within a week (not that they last that long here!).

150g Good quality dark chocolate – it is worth grabbing yourself a really good quality dark chocolate for this recipe and one that has at least 70% cocoa solids.
1 heaped teaspoon caster sugar
250g thickened cream
Cocoa powder

Break the chocolate into squares and then chop it in to fairly small chips. Set aside.

Pour the cream and sugar in to the saucepan and place on the stove top over a low heat. Heat gently, stirring with a wooden spoon, until the cream is just about to boil. Switch off the heat and remove the saucepan from the heat. Add the chocolate chips to the hot cream and stir until the chocolate melts into the cream and you have a thick and shiny mixture. Transfer to a bowl and place the bowl in the fridge until the truffle mixture sets firm enough to handle – approximately 3 hours.

Line a baking tray with non stick baking paper and sift some cocoa into a small bowl, ready to dust the truffles.

Take teaspoons of the mixture and drop them in to the cocoa powder, pushing them off the spoon with another teaspoon. Turn them over and over with the spoons until they are well covered in cocoa. They will look rough and certainly not perfect – just like a real truffle that grows in the woods. Drop each truffle on to the baking paper. Leave them to set in a cool place. What is not eaten straight away, should be kept in the fridge.